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Paper-wrapped Mini Sponge Cake

Paper Wrapped Mini Sponge Cakes
Paper Wrapped Mini Sponge Cakes pictures (1 of 4)

Remember the mini egg cake recipe I posted a couple of months ago? Many people left comments and tried the recipe, and everyone was asking me about the paper-wrapped mini sponge cake recipe that ones get at Asian-style bakery shops. You know, those cute cup-shaped cake that is spongy, soft, airy, light, and oh-so-good at tea time, or breakfast time? Yes, I’ve got you covered as I have invited my contributor CP Choong back to share this mini sponge cake recipe with you.

Paper-wrapped Mini Sponge Cake

I love this mini sponge cake very much. Every time I go to Asian bakery shops, I would always pick up a couple of these. They are not greasy, and not too dense, so I feel less guilty eating them because they are probably lower in calories (I might be completely wrong but it appears so). Plus, the paper-wrapped/paper-cup shape is always such an eye-candy, and I just can’t help picking them up.

Anyway, my contributor CP Choong told me that she learned this recipe from a Chinese language website. After a few attempts, she has perfected this recipe. When I was home earlier this year, I was lucky to taste these sponge cakes that she made. They were absolutely delightful, and taste exactly the same as the ones you get at bakery shops.

Try out if you love them. Enjoy!


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32 COMMENTS... read them below or add one

  1. Beverly

    In the recipe it calls for “corn flour”. Is that the same as corn starch, the stuff we thicken gravy with? I’ve never seen corn flour. Thanks!

  2. Gwen in L.A.

    What is the size of the eggs called for in the recipe?
    A volume or weight quantity for the egg whites would be most welcome.

    Looking forward to trying this recipe!

  3. G’day and yum, TRUE!
    Love how something so simple can provide the most food pleasure…I enjoy these topped with fruit too!
    Cheers! Joanne
    Spread the word on Twitter
    @mickeydownunder

  4. Elsie

    Thank you for posting this recipe. I have been away from home for so long and miss this cake. Do you beat the egg white until soft peaks and do you just fold in the egg yolks in one batch? Can’t wait to try out this recipe

  5. Shanti

    Hi Bee,

    I’ve tried this recipe and the other mini egg tarts.
    Those were rising well at first, but after put them out from the oven, it started to deflate.
    The recipe a bit similar with the chiffon cake recipe. Any tips for that?

    Thanks

    • Connie

      Did you pierce your cake with skewer to check if it’s cooked?If you do that with sponge cakes, they’ll normally deflate and collapse. The best way to check is to gently press the top of the cake with finger, and if it springs back without leaving a dent then your cake will be done and you won’t find it deflating as much as in using skewers.Hope this helps.

  6. Sharon

    Hi,
    In the first step when you said “beat till peak form”, is that soft peak (where the peak comes up with a slightly curl) or stiff speak (where the peak stand straight up and egg whites doesn’t slide from bowl when tilrt)?

    Appreciate your advice
    Sharon

  7. angel

    I just made these cupcakes and they tasted really good! But they deflated when I took them out of the pan. Is there any way to prevent that?

  8. Faith

    Not sure what I did wrong.. The cake turned out to be flat and a bit wet.. It looked like pancake. Any tips on where I might have done wrongly here?

  9. KIM

    Can I pls know how
    To melt the butter cos when
    I bake the butter sank at the bottom
    Making it oily & heavy
    Thanks

  10. bernadette

    Your recipes are truly beautiful and easy to follow.Please where can i get the paper cups used for the paper wrapped sponge cakes?

  11. Will this recipe work in a full cake size? Similar to the cakes they sell at the Chinese bakery? I’m trying to find a recipe that is like the ones I can find in the bakery, but the ones I’ve tried/found are still too dense. Thanks!

  12. Mitch

    I made the cupcake but it taste different from the store bought ones in china town it has a strong egg taste. Also it won’t rise.

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